Sichuan cuisine comprises a wide array of 24 intricate flavor elements, not just the well-known mouth-numbing, peppery sensation.
At the helm at Deng G restaurant is Sichuan native chef Deng Hua-dong with over 40 years of professional culinary experience. Specialized in the refined Southern Yangtze banquet style of cooking, he insists on adopting a sophisticated approach to turn even the most common food ingredients and dishes into truly memorable delicacies.
412- 413, Level 4, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong
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